Adapted from: Sarah Hill (salad) & Si Foster (dressing)
Serves: depends on quantities
Prep time: 25 minutes (15 minutes if using store-bought dressing)
Ingredients:
Butter lettuce (butter crunch), roughly chopped
Spinach
Avocado, diced
Dried cranberries
Chèvre, crumbled
Candied pecans
Poppyseed dressing (below recipe or store-bought)
Dressing (makes heaps: 225 mL/~1 cups)
120 ml (1/2 cup) vegetable or canola oil
60 ml (1/4 cup) apple cider vinegar
2 tbsp sugar
2 tbsp mayo (or vegan mayo)
1/4 tsp salt
3/4 tsp dijon mustard
1.5 tsp poppy seeds
This salad truly feels like a dessert and a salad. And it certainly has its fair share of sweets. I loved making this salad for Easter lunch or to bring to a potluck. On my old nursing ward, we used to have ‘Sundae Sundays’ (ice cream and toppings). At the start of the new year, we transitioned to ‘Salad Sundays’ and this dessert salad frequently made the rotation, built and shared by a dear friend. It became a great alternative to help all of us with our sweet tooths (sweet teeths?).
I must apologise for the lack of ingredient ratios and servings. I made this salad two months ago and did not take notes on quantities. The beauty of this salad is that you can determine the ratios of ingredients based on your likes!
Generally, a bag/box of store bought spinach (240 g/8 oz), and a head of butter lettuce are a good starting quantity for a group share. If you’re really in a pinch to make this before I next provide some ratios, feel free to reach out and I can help!
Leave out the chèvre to make this dairy-free/vegan!
I love this recipe because it is sweet and has two of my some of my favourite foods: avocado and candied pecans.
Ingredients:
Butter lettuce (butter crunch), roughly chopped
Spinach
Avocado, diced
Strawberries, thinly sliced
Dried cranberries
Chèvre goats cheese, crumbled
Candied pecans
Poppyseed dressing (below recipe or store-bought)
Dressing (makes heaps: 225 mL/~1 cups)
120 ml (1/2 cup) vegetable or canola oil
60 ml (1/4 cup) apple cider vinegar
2 tbsp sugar
2 tbsp mayo (or vegan mayo)
1/4 tsp salt
3/4 tsp dijon mustard
1.5 tsp poppy seeds
Directions:
1. Whisk all the dressing ingredients except the poppy seeds until well blended. Use a blender if needed. Then stir in the poppy seeds.
2. To build the salad, toss the greens, avocado, strawberries, dried cranberries, and chèvre.
3. Top the salad with candied pecans and dressing and serve.
Comments
Post a Comment